1 package of your preferred cake mix
Filling:
3 3/4 cups of all-purpose flour
4 tablespoons of cornstarch
4 tablespoons of wheat flour
2 cups of water
4 eggs
1 tablespoon of grated lemon zest
1/2 cup of lemon juice
2 tablespoons of butter or margarine
1/2 cup of granulated sugar for the whipped cream
1 package of your preferred cake mix
Filling:
3 3/4 cups of all-purpose flour
4 tablespoons of cornstarch
4 tablespoons of wheat flour
2 cups of water
4 eggs
1 tablespoon of grated lemon zest
1/2 cup of lemon juice
2 tablespoons of butter or margarine
1/2 cup of granulated sugar for the whipped cream
Prepare your preferred cake mix, place it in a 22 cm diameter mold and bake
Let it cool down
Mix well the filling ingredients, cornstarch, wheat flour, and water in a medium bowl
Heat the water to the boiling point
Reduce the heat and slowly add the mixture of all-purpose flour, whisking constantly
Cook for 5-7 minutes, or until the mixture forms a mark when tested with a spoon; remove from heat immediately
Separate the egg yolks from the whites
Gently beat the egg yolks with a fork; add 1/2 cup of the hot mixture and then place everything in the pan with the remaining hot mixture
Cook over medium heat for 3 minutes
Remove from heat
Add the lemon juice, grated lemon zest, and butter or margarine, whisking well
Place on top of the cooled cake
Beat the egg whites until fluffy, add 1/2 cup of granulated sugar, 1 tablespoon at a time, until stiff peaks form
Top the filling with the whipped cream and bake in the oven for 12 minutes or until golden brown
Let it cool down for several hours before serving
